Lemon Poppy Seed Loaf

If you haven't noticed, we've been in quite the baking mood around here lately. Here's another sweet bread that's great for any meal time. We experimented with substituting fat-free greek yogurt for butter, and the loaf turned out just as moist and delicious. 

This recipe uses the zest and juice from 2 lemons, but 3 or 4 would work just as well if you want a more citrusy flavor. If you like, you can add a glaze by mixing a few tablespoons each of lemon juice and sugar in a small saucepan on low heat, stirring constantly until thickened. Let cool for 5-6 minutes before glazing.

Lemon Poppy Seed Loaf

​Ingredients:

• 1 2/3 cup Flour
• 2 TBSP Poppy Seeds
• 1 1/2 tsp. Baking Powder
• 1/8 tsp. Baking Soda
• 1/2 tsp. Salt
• 1 cup Sugar
• juice & zest of 2 Lemons
• 1/2 cup Nonfat Greek Yogurt
• 3 Eggs
• 1 tsp. Vanilla
• 1/4 cup Milk

Instructions:​

1. Grease and flour a 4x8" loaf pan. Preheat oven to 350°F.
2. In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
3. Mix sugar, lemon juice & zest, and greek yogurt in electric mixer. Add in eggs individually, then vanilla.
4. Add flour mixture in portions, alternating with milk to keep batter moist.
5. Pour mixture into loaf pan and tent with aluminum foil. Bake for 45 minutes. Let cool (out of the pan) on a wire rack for 5-6 minutes.

Tags

Baked Goods

Breakfast